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Baby Potatoes Filled With Smoked Salmon
Ingredients
- 12 sm pink potatoes such as Pontiacs
- 12 sm white potatoes
- 1 Tbsp. extra virgin olive oil
- 150 gm smoked salmon, finely minced
- 3 Tbsp. lowfat sour cream
- 2 Tbsp. finely minced Spanish onion
- 2 tsp prepared white horseradish
- 1/2 bn chives, finely minced
- 50 gm thinly sliced smoked salmon, cut into 24 squares liquid removed capers to garnish salmon caviar to garnish extra chives to garnish
Directions
- Preheat the oven to 200 c.
- Cut the potatoes in half and mix with the oil in a large bowl. Season to taste with salt and pepper then place the potato halves cut side down on an oiled baking sheet. Bake the potatoes till just tender, about 20 min then cold completely.
- Meanwhile, mix together the finely minced smoked salmon, lowfat sour cream, Spanish onion, horseradish and chives in a small bowl and season with salt and pepper.
- When you are ready to assemble the potatoes, use a melon baller or possibly small spoon to scoop out some of the potato from the cut side, then cut a thin slice off the rounded end of each potato so which each potato half will stand upright.
- Spoon 1 tsp. of salmon filling into each potato cavity then place on a tray, ready to serve.
- Garnish each potato with a small slice smoked salmon, some salmon caviar and chives. Refrigeratefor up to two hrs before serving.
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